These Salted Chickpea Flour Chocolate Chip Cookies will satisfy your sweet tooth in a much healthier way!
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There’s nothing like it – that first bite into a warm, freshly baked chocolate chip cookie.
Salivating yet? You will be after you sink your teeth into these Chickpea Flour Chocolate Chip Cookies.
When I was losing weight, one snack I had a hard time letting go of was cookies! Can you relate to that? We have a tendency to not want to feel deprived of our favourite foods even though we have a desire to eat healthier.
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That’s why I love remixing some of my favourite foods so that I never feel like missing out.
If you feel like you can never resist your favourite foods it’s not your fault since some foods like store bought cookies may be engineered to have you keep coming back for more but you can make some small adjustments to make your favourite foods more healthy and that’s exactly what we’re going to do with these Chickpea Flour Chocolate Chip Cookies.
Chickpea flour is one of the most nutrient-packed gluten-free flours available and you can use it in so many things. It’s cheaper than some other alternative flours like almond flour, is packed with protein and fiber and also has a slightly sweet taste which makes it perfect for baking and means you can use less sweeteners in your baking as well.
Now let’s whip these babies up!
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Chickpea Flour Chocolate Chip Cookies
Ingredients
- 1/2 cup coconut oil melted and cooled
- 3/4 cup coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/3 cups chickpea flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup semisweet chocolate chunks (I like dark chocolate)
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl whisk together the melted and cooled coconut oil, and coconut sugar.
- Add in the egg and vanilla and mix well, then add in the chickpea flour, baking soda, and salt. Stir until the batter looks uniform; it will be relatively thick and sticky. Warning: Do NOT taste the raw cookie dough, because chickpea flour tastes terrible before it's cooked.
- Fold in the chocolate chips, then scoop the batter using a tablespoon or 1-ounce cookie scoop. Drop the dough onto the lined pan, spacing the cookies about 1 to 2 inches apart to allow for spreading. You can sprinkle the cookie dough with some flaky sea salt, if you like a sweet and salty flavor.
- Bake at 350ºF for 8 to 10 minutes, or until the cookies look lightly golden around the edges. Let the cookies cool on the pan completely, to let them firm up. They should be lightly crisp on the outside, and soft on the inside. (Let the bake longer, until they are more golden, if you prefer a crispier cookie.)
Notes